This delightful sourdough pumpkin spice breakfast loaf is a perfect fall treat, combining the warmth of pumpkin with the tang of sourdough for a truly unique baked good. It’s an ideal recipe for those crisp mornings when you crave something comforting and flavorful, but don’t want to spend hours in the kitchen.
Whether you’re an experienced sourdough baker or just starting out with your discard, this recipe offers a fantastic way to infuse seasonal flavors into your breakfast routine. It’s simple enough for beginners, yet yields a sophisticated taste that will impress everyone at your table.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Sourdough Pumpkin Spice Breakfast Loaf
- Total Time: 65-75 minutes
- Yield: 1 loaf 1x
Description
This delightful sourdough pumpkin spice breakfast loaf is a perfect fall treat, combining the warmth of pumpkin with the tang of sourdough for a truly unique baked good. It’s an ideal recipe for those crisp mornings when you crave something comforting and flavorful, but don’t want to spend hours in the kitchen. Whether you’re an experienced sourdough baker or just starting out with your discard, this recipe offers a fantastic way to infuse seasonal flavors into your breakfast routine. It’s simple enough for beginners, yet yields a sophisticated taste that will impress everyone at your table.
Ingredients
Instructions
1. 1. Prepare Your Baking Pan and Preheat the Oven: Start by preheating your oven to 350 F (175 C). Lightly grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later. This prevents sticking and ensures a clean release.
2. 2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. Make sure there are no lumps and the spices are evenly distributed throughout the flour mixture. Set this aside.
3. 3. Cream Wet Ingredients: In a large mixing bowl, using an electric mixer or a sturdy whisk, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything is well combined.
4. 4. Incorporate Eggs and Wet Additions: Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Then, add the pumpkin puree, sourdough discard, and vanilla extract. Mix on low speed until just combined. The mixture might look a little curdled at this stage, but don’t worry, it will come together.
5. 5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to a tough loaf. A few streaks of flour are fine, as they will disappear during baking. If using, gently fold in the chopped pecans or walnuts at this stage.
6. 6. Bake the Loaf: Pour the batter evenly into your prepared loaf pan. Place the pan in the preheated oven and bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and spring back lightly when touched.
7. 7. Cool and Glaze (Optional): Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. If you’re making the glaze, whisk together the powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the cooled loaf just before serving.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
Keywords: sourdough, pumpkin, spice, breakfast, loaf, fall, easy, discard, baked good, comfort food
What You’ll Love About This Quick And Easy Recipe
This sourdough pumpkin spice breakfast loaf is a true winner for so many reasons. It brilliantly marries the cozy, familiar flavors of pumpkin and warm spices with the subtle, complex tang that only sourdough discard can provide. This isn’t a heavily yeasted, long-fermented bread; instead, it uses the discard for flavor and a tender crumb, making it accessible even if your starter isn’t at its peak activity. It’s perfect for busy families looking for a special breakfast or brunch item that doesn’t demand a lot of hands-on time. Serve it on a weekend morning with coffee, as an after-school snack, or even as a light dessert. It’s comforting, satisfying, and fills your home with an incredible aroma.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients beforehand makes the baking process smooth and enjoyable. This recipe uses common pantry staples alongside a few seasonal stars, ensuring you can whip up this delicious loaf without a special trip to the store. We’re focusing on simplicity and flavor, so you won’t find any obscure items here.
INGREDIENTS:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup unfed sourdough discard (100% hydration)
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or walnuts (optional)
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ¼ teaspoon vanilla extract
When it comes to the flour, standard all-purpose works beautifully here, but you could experiment with a 1:1 gluten-free flour blend if you have dietary needs, though results may vary slightly. For the pumpkin puree, ensure you’re using pure pumpkin and not the pre-spiced pie filling, as the latter contains added sugars and spices that will throw off the balance of the loaf. If you don’t have pumpkin pie spice, you can easily make your own by combining cinnamon, nutmeg, ginger, and a pinch of cloves. As for the sourdough discard, “unfed” means it hasn’t been fed recently and is not active and bubbly; this is exactly what we want for flavor rather than leavening. You can use any type of milk or cream for the glaze, depending on what you have on hand.
Time Needed From Start To Finish
This recipe is designed to be relatively quick and straightforward, perfect for when you want a homemade treat without a huge time commitment.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-75 minutes
How To Make It Step By Step With Visual Cues
Creating this delicious sourdough pumpkin spice breakfast loaf is a rewarding process, and these steps will guide you to a perfect result every time.
- Prepare Your Baking Pan and Preheat the Oven: Start by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later. This prevents sticking and ensures a clean release.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. Make sure there are no lumps and the spices are evenly distributed throughout the flour mixture. Set this aside.
- Cream Wet Ingredients: In a large mixing bowl, using an electric mixer or a sturdy whisk, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Incorporate Eggs and Wet Additions: Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Then, add the pumpkin puree, sourdough discard, and vanilla extract. Mix on low speed until just combined. The mixture might look a little curdled at this stage, but don’t worry, it will come together.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to a tough loaf. A few streaks of flour are fine, as they will disappear during baking. If using, gently fold in the chopped pecans or walnuts at this stage.
- Bake the Loaf: Pour the batter evenly into your prepared loaf pan. Place the pan in the preheated oven and bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and spring back lightly when touched.
- Cool and Glaze (Optional): Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. If you’re making the glaze, whisk together the powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the cooled loaf just before serving.
Easy Variations And Serving Ideas That Fit Real Life
This sourdough pumpkin spice breakfast loaf is incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can omit the nuts entirely or swap them for mini chocolate chips, which always seem to be a hit. Another fun idea is to add a swirl of cream cheese frosting on top instead of a simple glaze, making it feel more like a dessert.
If you’re serving this for a brunch or buffet, consider slicing it into thick pieces and arranging them on a platter with a side of whipped cream or a dollop of plain Greek yogurt. A sprinkle of extra pumpkin pie spice or a dusting of powdered sugar can add a beautiful finishing touch. For an extra layer of flavor, you could toast the pecans or walnuts before adding them to the batter. This loaf also pairs wonderfully with a hot cup of coffee, tea, or a glass of cold milk. Don’t be afraid to experiment with different spices; a pinch of cardamom could add another dimension to the pumpkin spice blend.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have their pitfalls, but knowing what to watch out for can help you achieve perfect results every time. One common mistake is overmixing the batter. When you combine the wet and dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour too much, leading to a tough, dense loaf rather than a tender one. A few streaks of flour are perfectly fine and will disappear during baking.
Another frequent issue is baking at the wrong temperature or for too long/short. Ovens can vary, so it’s always a good idea to use an oven thermometer to ensure your oven is truly at 350°F. Baking for too long can dry out the loaf, while underbaking will leave it gooey in the middle. Always test for doneness by inserting a wooden skewer or toothpick into the center; it should come out clean. If the top is browning too quickly but the inside isn’t done, you can loosely tent the loaf with aluminum foil for the remaining baking time. Lastly, ensure you’re using pumpkin puree and not pumpkin pie filling. These are different products, and pie filling contains added sugar and spices that will alter the flavor and sweetness of your loaf.
How To Store It And Make It Ahead Without Ruining Texture
Proper storage is key to keeping your sourdough pumpkin spice breakfast loaf fresh and delicious. Once the loaf has cooled completely, store it in an airtight container at room temperature for up to 3-4 days. You can also wrap individual slices in plastic wrap or foil before placing them in the container to help maintain moisture. If you live in a very humid climate, or want to extend its shelf life, you can store it in the refrigerator for up to a week, though refrigeration can sometimes alter the texture slightly, making it a bit firmer.
This loaf freezes beautifully, making it an excellent make-ahead option. To freeze, ensure the loaf is completely cool. You can freeze it whole, wrapped tightly in plastic wrap and then in aluminum foil, or slice it first and wrap individual slices. Frozen, it will last for up to 2-3 months. To enjoy from frozen, simply thaw at room temperature for a few hours, or reheat individual slices in the microwave for 20-30 seconds, or
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
